Strawberry Crumble Chia Pudding (Printable)
Luscious layered dessert with creamy chia, juicy strawberries, and crunchy oat topping
# What You Need:
→ Chia Pudding
01 - 1 2/3 cups unsweetened almond milk (or milk of choice)
02 - 5 tbsp chia seeds
03 - 2 tbsp maple syrup or honey
04 - 1 tsp vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and diced
06 - 1 tbsp lemon juice
07 - 1–2 tbsp sugar or maple syrup (to taste)
→ Crumble Topping
08 - 2/3 cup gluten-free rolled oats
09 - 1/4 cup almond flour
10 - 2 tbsp coconut oil or unsalted butter, melted
11 - 1 1/2 tbsp maple syrup or honey
12 - Pinch of salt
# How to Make It:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract. Let the mixture sit for 10 minutes, then whisk again vigorously to break up any clumps and ensure even distribution of the chia seeds.
02 - Cover the bowl tightly and refrigerate for at least 3 hours or overnight, allowing the chia seeds to fully absorb the liquid and thicken into a creamy, pudding-like consistency.
03 - Combine the diced strawberries, lemon juice, and sugar or maple syrup in a bowl. Toss gently to coat evenly and set aside to macerate while preparing the crumble topping, allowing the juices to release naturally.
04 - Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper and set aside.
05 - In a bowl, combine the gluten-free rolled oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until the mixture becomes crumbly and evenly coated. Spread in a thin layer across the prepared baking sheet and bake for 12–15 minutes, stirring halfway through, until the crumble turns a warm golden brown. Remove from the oven and let cool completely.
06 - In individual glasses or jars, layer the chia pudding, macerated strawberries with their juices, and cooled crumble topping. Repeat the layers as desired, finishing with a generous sprinkle of the crumble on top for maximum crunch.
07 - Serve immediately for a warm crumble contrast, or chill in the refrigerator until ready to enjoy. The assembled parfaits can be stored covered in the refrigerator for up to 24 hours.
# Expert Suggestions:
01 -
- That golden oat crumble on top will make you feel like you built something special with almost zero effort.
- The chia pudding thickens while you go about your day so the active work is genuinely under twenty minutes.
- It looks fancy enough to serve at a dinner party but honest enough to eat standing over the kitchen sink.
02 -
- That second whisk after ten minutes of resting is the single most important step because once chia seeds clump they are nearly impossible to undo.
- The crumble loses its crunch after about four hours in the fridge so if you are prepping ahead store it separately in an airtight container and add it right before serving.
03 -
- Toast the crumble a minute longer than you think is safe because that slightly deep amber edge is where the flavor lives and it cools down faster than you expect.
- If your chia pudding seems too thin after three hours stir in another tablespoon of seeds and wait thirty more minutes rather than starting over.